Samseon Jjajang

About the dish

As the old saying goes, the taste of the food is the taste of the jang. There was a time when every winter the smell of fermenting meju blocks drifted from house to house, and no sooner was the soy sauce drawn than the aroma of jang boiling down would blanket the whole neighborhood.

Key ingredient

Wheat flour (milgaru) — an energy source rich in carbohydrates and plant protein (gluten), with B vitamins and dietary fiber; the foundation of noodles, dumplings, jeon and more. Harvested in early summer, grown nationwide.

Ingredients

Main: Chinese-style noodles, chunjang (black bean paste), shrimp, squid, sea cucumber, pork, onion, cabbage · Seasoning: cooking oil, sugar, starch slurry

Simple recipe

1. Clean the seafood (shrimp, squid and sea cucumber).
2. Slice the onion and bamboo shoots and stir-fry them.
3. Add the fried chunjang and the seafood and stir-fry together.
4. Adjust the thickness with the starch slurry.
5. Ladle generously over the noodles and serve.

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A Glass · Traditional pairing